Terms in this set (43)
Which yeast bread shape is baked using a special fluted pan?
When shaping yeast dough, which is the most difficult for beginners?
Which ratio of bread flour to whole grain flour is recommended for a recipe being adapted
2 parts bread flour to 1 part whole grain flour
Which roll shape is made by flattering the dough, cutting it into triangles, and then rolling it
What adjustment should be made if an egg is added to a recipe for yeast breads?
Decrease the amount of liquid by 1/4 cup
If additional ingredients are not listed in a recipe are added to yeast bread prior to baking, what is the likely result? (
Longer rising time
What is TRUE about the use of fat in yeast breads?
Omitting salt from a yeast bread recipe causes the final product to have what appearance?
Low volume and rough top
If a yeast bread recipe calls for 2 teaspoons of baking soda, what ingredients could be used as a substitution?
1/2 teaspoon baking soda + 1 teaspoon cream of tarter
What adjustment is needed when using bread flour in a yeast bread recipe?
Requires a second rising
What is the most likely reason a consumer would NOT own an automatic bread machine?
High initial cost
The bakery chef is testing the use of a variety of fruits in a new yeast bread recipe. The fruit causes extra moisture in the dough. What will the end product be?
Cracked on top
What is the FIRST step to defrost frozen yeast dough in the microwave?
Microwave 1 cup of water for 35 minutes, until boiling
The texture or consistency of the rolls made from the Sixty Minute Yeast Roll recipe are moist, fine, with even grain. What is the texture of the product?
If yeast bread is golden brown with rough crust and the interior has chunks of flour, what quality is the product?
During fermentation, the Sixty Minute Yeast Rolls recipe forms alcohol. What happens to
Evaporates during baking
In the sixty minute yeast roll recipe above, what is the purpose of covering the bowl and setting it in a pan of water at 98 degrees F.
Which ingredient in the Sixty Minute Yeast Roll recipe above hydrates the other ingredients?
In the sixty minute yeast rolls recipe above, which ingredient is a leavening agent?
What helps identify when the fermentation process of the sixty minute yeast roll recipe is complete?
Double in size
To prepare yeast breads, which method speeds the mixing time and shortens kneading time?
The baker is preparing refrigerator dough for yeast rolls. Which mixing method should be chosen if the baker does NOT want to knead the dough?
Oven spring causes bread to:
Why must yeast dough be punched down?
Release some carbon dioxide
What is the LAST step to be completed when proofing dough in the microwave?
Microwave on high power for 1 minute, proofing is complete
Instructions for the Cool Rise Bread recipe above say to break any gas bubble. What causes the bubbles to develop?
Which is NOT a leavening agent?
The bakery attendant is preparing a yeast bread recipe that calls for the use of baking soda as a leavening agent. What type of leavening agent is produced by the baking soda?
When using the microwave oven to bake yeast bread, it will:
Lack a crisp, brown crust
What happened to a yeast bread product that is dry and crumbly?
Oven temperature too low
In a recipe that calls for double-acting backing powder, at what point during the preparation will MOST carbon dioxide be released?
If the bakery assistant is preparing bread using the traditional method, what temperature should be used to dissolve the yeast properly?
105 degrees F. to 115 degrees F.
If yeast bread consistently yields a product that has a heavy texture, what is the likely cause?
Too short proofing time
What is the correct temperature for liquid when mixing dry and liquid when mixing dry and liquid ingredients together when making yeast bread?
120 to 130 degrees F
What is the MAIN difference between liquids used in traditional yeast breads and liquids used in bread machine yeast breads?
Traditional uses warm liquids and bread machine uses liquids at room temperature.
Which flour contains the largest amount of gluten and produces the strongest and most elastic gluten?
What happened to a yeast bread product that has too much volume?
Too little salt
What nutrients give baked products their structure?
Protein and starch
Which kneading time of the Cool Rise Bread recipe above would result in a tough bread product?
What is the proper technique for measuring flour?
What is the appropriate temperature for liquid to dissolve yeast?
105 to 115 degrees F
To prepare six loafs of bread using the Cool Rise Bread recipe listed above, how many packages of yeast are needed? (1 point)
When yeast is dissolved in the traditional mixing method, what is the correct temperature for the liquid?
105 to 115 degrees F
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